Clarity Team

Jon Krinn

Chef/Founder / Owner

Jon Krinn began his culinary journey at L’Academie de Cuisine in Gaithersburg, Maryland, and after spending some time in kitchens around DC, he took off to France to work with the likes of Alain Ducasse and Michel Rostang, among others. Following his time in France he moved to New York city where he worked at Danny Meyer’s Gramercy Tavern under Chef Tom Collichio, and at the famed Union Pacific under Food and Wine 10 Best Chef Rocco DiSpirito. Settling back in the DC area in 2001, he opened 2941 Restaurant to critical acclaim, earning 3 Stars in the Washington Post and landing perenially in the top 10 of Washingtonian’s Top 100 Restaurants. Building on his success at 2941, Jon created Inox in Tyson’s Corner in 2008, and although he again achieved 3 Stars in the Washington Post, the recession squelched his dream restaurant – ironically, a blessing and true teaching moment that led him to Vienna to construct and open Clarity on April 7th, 2015.

Nick Palermo

Chef de Cuisine

Nick Palermo, who used to sling pots under Jon at 2941, is Jon’s Chef de Cuisine and a consummate technician and professional. Nick worked in several notable kitchens including Cityzen under Chef Eric Ziebold before putting Barrel and Crow (Bethesda, MD) on the map, and Old Anglers Inn (Potomac, MD) back on the map.